I remember being very confused as a kid as to how buffaloes could have wings but, as I’m sure you know, they are in fact chicken wings. Something you might not know is that the name ‘Buffalo wings’ actually comes from their place of origin, Buffalo NY. But the story that buffaloes might have the ability to fly will still always go down well with any younger guests.
These spicy wings are pretty fiery, so serve with a delicious blue cheese dip (recipe below) and some crisp celery to cool your mouth down.
- Cuisine: American
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 6
- 110 g butter
- 120 ml hot pepper sauce (Louisiana)
- 0.5 tbsp Worcestershire sauce
- 0.5 tsp paprika
- 0.5 tsp cayenne pepper
- 2 pinches sea salt and freshly ground black pepper
- 1.3 kg chicken wings
- 12 celery sticks, to serve
Blue cheese dip
- 100 ml sour cream
- 110 g blue cheese, crumbled
- 120 ml mayonnaise
- 0.5 tbsp lemon juice
- 3 garlic cloves, peeled and finely chopped
- Preheat the oven to 200°C (400°F), gas mark 6.
- Whisk the butter, hot pepper sauce, Worcestershire sauce, paprika, cayenne pepper and salt and black pepper together in a saucepan over a high heat.
- Bring to the boil then reduce the heat and simmer for 10 minutes until slightly thickened.
- Arrange the chicken wings on two large roasting trays and pour over half the sauce. Toss to coat and bake in the oven for 40 minutes until cooked through.
- Place the cooked wings in a large bowl. Reheat the remaining sauce and pour over the wings, then toss lightly until coated.
- Blitz the ingredients for the blue cheese dip in a food processor until smooth and creamy. Serve with the warm wings and a handful of celery sticks.
Recipe from Good Mood Food published by HarperCollins. Find out more about Donal on donalskehan.com.